When you adopt a healthier lifestyle, it’s all about limitations and can’t-haves, right? Wrong!
I don’t have any specific food allergies, but about a year and a half ago I read a book called “Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health” by Dr. William Davis, that really got me thinking about making some adjustments to moderate my wheat intake.
According to the good doctor, who’s researched the topic extensively and backs up his claims with links to an amazingly convincing array of studies, modern wheat ain’t what it used to be.
It’s been hybridized to such an extent in in so many ways, it bears little resemblance to the grain our ancestors knew. Not even our long ago relations, but, like, people in the earlier portion of the last century. The intentions to form a agricultural foodstuff that would grow bombastically was rooted in a desire to end world hunger and wasn’t some diabolical plan to mess with people’s digestive systems. But that’s kind of what has happened.
Wheat nowadays tends to metabolize directly into a substance that kicks in with a boost stronger than cane sugar and drops off with an even harder slam. Our systems go bonkers under such circumstances and bad things can happen. Look, you’re reading the words of a bread-freak! A pasta-nut! An oatmeal-fan.
I wasn’t keen to give up my comfort foods. But I did in the interest of trying to feel my optimal best. And you know what? Once you get over the hump (read the book) you start not missing your old friends (wheat, oatmeal. barley, etc) and you start developing new, system-friendly cravings.
Then, if you’re like me, you start inventing new recipes to bring back healthier versions of old friends. So with that let me please introduce you to my new best buddy “Wheat/Gluten Free Happy Turtle Pie”!